Day Four: Protein Bars and Peanut Butter

So I knew things were going to be a little stretched today because I didn’t plan extraordinarily well for breakfast. Since I “feel” like I’m eating less than I normally do (e.g. don’t inhale a big burger or sub at lunch) — I’m finding that I’m becoming more conscious not only about what I eat, but when.

This morning started off okay, I had some apples with a little bit of peanut butter, which is one of my favorite snacks. By the time lunch rolled around I was pretty hungry, but the mushroom/lettuce/cheese pitas (that were made for me) ended up being not enough protein for me. I was full, but I was fading fast even though I only had two cups of caffeine.

So I did what I normally do when I’m “crashing” and got a small protein bar to tie me over until I got home. I was still pretty crabby, but dinner ended up helping. I’m making sure that I limit my pasta portion in comparison with my veggines and get a brand with protein in it.

Not sure whether or not this is because I was eating too much protein and now I’m scaling back or what, but it’s something I definitely need to keep an eye on.

2 Responses to Day Four: Protein Bars and Peanut Butter
  1. Jae

    How is it going? A month is barely long enough to try out such big changes. I suppose I’m a bit of a foodie, and I’ve been meaning to comment but was out of town for a bit. Fall down is okay if you get back up again. If you just manage to lose the habit of soft drinks, that is major.

    Having a snack with some protein several times a day, not just meals, usually helps me, because that protein and fat sticks with you better than the quick carb fix. Eat six times a day! but only a few hundred calories — like you say, portion control is the hardest. It sounds like you’re including eggs, and those can be nice hardboiled (handy) or in quick omelettes or frittatas (with leftover salmon is one of my favorites) or fried rice. That can be really helpful if you’re off dairy products.

    I can’t tolerate cow’s milk either, but almond milk is often available next to the soymilk and I think the taste is much better (Blue Diamond is my favorite). I often use rice milk for cooking because it has less sweetener and less pronounced flavor — make sure you know when you’re getting plain and when it’s vanilla because the vanilla of any of these is a lot sweeter. I can have goat’s milk and there are actually a bunch of cheeses besides chevre, but the vegetarian cheese substitutes I’ve found pretty dismal.

    I haven’t found anything easy to do with tofu except put it in Japanese style chicken soup (no chicken) (maybe miso paste). It makes a nice cheesecake type dessert thing, and one of our favorites is that it goes well in bread dressing (without the turkey) because the bread and veg and spices make it unnoticeable, but pump up the nutrients. Like a casserole.

    Fruit and nuts! I like peanut butter with bananas too. With anything really. You can even make soup with it. Thai peanut sauce on toast!

    • Monica Valentinelli

      Thanks for taking the time to respond to my efforts. I’m going to be blogging about the hiccup I experienced shortly. The “short” version is that it is difficult to make this a goal for the short-term.



Monica Valentinelli is a writer, editor, and game developer. Her portfolio includes stories, games, comics, essays, and pop culture books.

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